Bread Pot Fondue
A warm, cheesy bread pot fondue featuring sharp Cheddar, ham, green chilies, and sour cream, perfect for sharing with fresh vegetables and crusty bread slices.
Ingredients
- 1 round, firm loaf bread (1 1/2 lb., 8 to 10-inches in diameter) ⓘ
- 2 cups shredded sharp Cheddar cheese (8 oz.) ⓘ
- 2 packages (3 oz. each) cream cheese, softened ⓘ
- 1 1/2 cups dairy sour cream ⓘ
- 1/2 cup diced cooked ham (5 oz.) ⓘ
- 1/2 cup chopped green onion ⓘ
- 1 (3 oz.) can whole green chilies, drained and chopped ⓘ
- 1 teaspoon Worcestershire sauce ⓘ
- 2 tablespoons vegetable oil ⓘ
- 1 tablespoon butter, melted ⓘ
- Assorted raw vegetables for dipping such as broccoli flowerets, radish roses, red and yellow pepper strips, mushroom caps, cauliflower flowerets, and celery sticks ⓘ
Instructions
- Preheat oven to 350°F (moderate).
- Slice off the top of the bread loaf and reserve it.
- Hollow out the inside of the bread with a small paring knife, leaving a 1/2-inch shell.
- Cut the removed bread into 1-inch cubes; set aside for toasting.
- Mix shredded Cheddar, softened cream cheese, sour cream, cooked ham, chopped green onion, chopped green chilies, Worcestershire sauce, melted butter, and vegetable oil in a bowl.
- Fill the hollowed bread shell with the cheese mixture.
- Place the bread top back on the shell and bake until the filling is hot and bubbly, about 20-25 minutes.
- Toast the bread cubes until golden brown, then serve alongside the fondue with assorted raw vegetables for dipping.
Nutrition & Diet Analysis (per serving)
719
kcal
36% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).